Quick Chicken Mole

Quick Chicken Mole

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  • 2 pounds boneless chicken thighs, cut into cubes
  • Salt and pepper, to taste
  • 2 tablespoons high-heat oil, divided
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon ground cinnamon
  • 1 chipotle pepper with 1 teaspoon adobo sauce (from a can), chopped, or to taste (optional)
  • 1 (14-ounce) can chopped tomatoes
  • 1/2 cup raisins
  • 2 tablespoons almond or peanut butter
  • 3 tablespoons cocoa powder
  • 1 tablespoon brown sugar
  • 1 to 2 cups chicken broth, as needed


Season chicken with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and cook, turning once, until browned, about 4 minutes. Transfer to a plate.

Reduce heat to medium and add remaining 1 tablespoon oil. Cook onions until tender, about 5 minutes. Stir in garlic, chili powder, cumin and cinnamon; cook until fragrant, about 1 minute. Add chipotle pepper and sauce, tomatoes, raisins, almond butter, cocoa powder and brown sugar; stir to combine. Return chicken and any accumulated juices to the pan.

Add enough chicken broth to generously cover chicken and bring to a boil. Reduce heat and simmer until chicken is cooked through and sauce thickens slightly, 15 to 20 minutes.

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